YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Crispy whole grain flatbread topped with spicy buffalo-tossed chicken and melted mozzarella, finished with a cool and creamy Greek yogurt ranch drizzle.
INGREDIENTS
4 oz cooked chicken breast
1 whole whole grain flatbread
2 tbsp buffalo hot sauce
0.25 cup part-skim mozzarella cheese
2 tbsp red onion
1 stalk celery
2 tbsp nonfat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small mixing bowl, combine the shredded cooked chicken breast with the buffalo hot sauce until every piece is well-coated.
Place the whole grain flatbread on the prepared baking sheet and spread the buffalo chicken evenly across the surface.
Top the chicken with the shredded mozzarella cheese and the finely diced red onion.
Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
While the pizza bakes, prepare the ranch drizzle by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, sea salt, and black pepper in a small bowl.
Remove the pizza from the oven and top with the thinly sliced celery for a fresh, crisp texture.
Drizzle the homemade Greek yogurt ranch over the top and slice into pieces before serving.